INSPECTION REPORT Health Protection JSAS-CK4RRL

PREMISES NAME Wushiland Boba		Tel: (604) 336-6662 Fax:
PREMISES ADDRESS 149 - 4800 Kingsway Burnaby, BC V5H 4J2		INSPECTION DATE October 11, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ko Yu Tsao (Claire)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JSAS-CJVSBL of Oct-04-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 10 wiping rags in use on food work surfaces with no sanitizer residual. 3 compartment sink is missing 2 plugs preventing staff from filling all 3 compartments of sink to allow for proper manual dishwashing. Chlorine test strips are not available for staff to test sanitizer concentration. Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Provide 2 additional sink plugs. Provide chlorine test strips to allow for chlorine sanitizer verification.

Comments

Tapioca pearls are time monitored for room temperature storage shelf life, 2 hour monitoring period is noted on product lids. Dairy dispenser cooler adjusted, temp 1 C New dry storage shelf provided. Dry good inventory re-organized onto shelving available. Utensils in use observed stored in ice filled containers. Wiping rags in use stored in 100 ppm chlorine sanitizer solution in both back kitchen and front service area. Chlorine test strips provided to allow staff to monitor sanitizer concentration. 3 Plugs available to allow all compartments of 3 compartment sink to be filled for dishwashing purposes. Kitchen floor cleaning conducted. All handsinks equipped with handwashing provisions. Staff onsite has obtained a certificate for Foodsafe equivalent training.